Cabbage Dumplings in Gravy (Vegan, Gluten-Free)

This Cabbage Dumplings in Gravy is easy to prepare and flavorful. Scrumptious shredded cabbage, seasoned with spicy aromatics, formed into balls and baked. Then served smothered in a spicy and flavorful tomato curry gravy.

This recipe is my version of Cabbage Kofta that I had at an Indian restaurant years ago. You may be asking what is a kofta? Akoftais meatball or vegetable ball served with a spicy curry/gravy.

To make this recipe, I processed cabbage in a food processor. I then sauteed it with onion, garlic, cumin, and coriander. Added chickpea flour and form into a ball, bake in the oven.

Meanwhile, I prepared the curry gravy, I decided to update the recipe and use curry powder instead of the spices I had in the original recipe. I used coconut milk, cashew blended with water for a really creamy gravy.

Note: If you prefer nut-free gravy, use chickpea flour instead. If you don't mind then leave the chickpea flour out of the gravy and blend cashews with water to add at the end to thicken.

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Instructions

Place cabbage in a food processor and pulse until finely shredded. Transfer shredded cabbage into a bowl and set aside. Preheat oven 400ºF/200ºC. Lightly grease a baking sheet and set aside.

Heat oil in a skillet over medium heat, add onion, garlic and cook until onion is soft.
Stir in coriander, cumin and cook for another minute. Add shredded cabbage and cook, while stirring, for about 5 minutes, or until cabbage is tender.

Season with salt to taste. Transfer cabbage to a bowl and allow to cool. Stir in chickpea flour and mix well to form a dough. You may need to add water if the dough isn't holding together.